Falafel Buddha Bowl

Sprouted chickpea raw vegan falafel buddha bowl.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place sprouted chickpeas, sun-dried tomatoes, 1/2 white onion, lemon juice, garlic, cumin, coriander, salt and pepper in the food processor and process until combined. Add a little water if needed.

Step 2

Transfer mixture to a bowl and add parsley, flax meal and the rest of the onion and mix well.

Step 3

Take a golf ball size of the falafel mixture and form into small patties with your hands. Coat each patty in white sesame seeds and place on a dehydrator tray.

Step 4

Dehydrate for 6 hours at 115 F.

Step 5

Place all ingredients in a blender and blend until smooth.

Step 6

Place veggies in a bowl with two falafel patties on top and drizzle with sesame dressing.

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